QUE “” SERA: HOW OUR ‘BOUQUET Spring Newsletter 2018 GARNI’ CAME TO BE ISSUE VIII by Jodie Morlet

A Father’s Passion and a Family Picnic Côte-Rôtie vine- s a young boy, Luc enjoyed spending time with yards overlooking A the Rhône River his father, Eric Morlet, in their family’s , and caves. Eric instilled his knowledge of farming and for crafting the best pos- sible. Eric had al- 2006 was the ways loved all types inaugural of of , specifi- our ‘Bouquet Garni’ cally those from the northern part of the has a southeastern exposure. It has a lighter soil, due Syrah. He was fascinated by how steep the vine- Rhône Valley. to the presence of sand and a higher concentration yards are and amazed by the dedicated vintners One year, as the of granite. These wines are often more elegant, with who plant, grow and under such family made their softer and silkier tannins difficult circumstances. The vines have to be annual trip to the and a brighter expression able to withstand the windy climate and the south of to of fruit. They typically hillside vineyards must be protected from ero- visit grandparents, drink well at a younger sion over time. Morning fog leads to sunlit they stopped for a age. days, but the area does receive an average of picnic at the top of The smaller Côte 31 inches of rainfall each year. Most im- Côte-Rôtie, over- Brune (Brown Hill- portantly, Luc began to understand how looking the Rhône side) is located north the correct sun exposure and heat lead to River. Côte-Rôtie of Côte Blonde. the very best quality of wines made from (Roasted Hillside) is It is characterized this varietal. Twenty-seven years later, the northernmost by darker soil con- Luc would seek out similar conditions appellation in the taining clay and iron to craft our Syrah in California. Vallée du Rhône. oxide, with limestone, Top: Eric Morlet and his sons Luc, The “La La’s” Lead to Bennett Valley Paulin and Nicolas, along with a These rocky ter- granite, mica and schist nephew, enjoy a picnic above the Rhône raced hillsides have rock. Wines produced from Over the years, Luc’s father would Valley, 1979. Bottom: The brothers and elevations which this hill tend to be more powerful pour a Rhône on special occasions. their cousin walk through the hillside reach up to 1,150 and masculine, with heavier and Eric’s personal favorites were from the vineyards of Côte-Rôtie, tasting feet and can have firmer tannins and a meatier char- town of Tain-l’Hermitage. During Syrah grapes along the way, 1979. inclines as much as acteristic. They benefit from more graduate school, Luc participated 60-80 degrees! aging time. in two technical tours of the There are two main hills which are com- Although Luc was just nine years Rhône Valley. He has fond prised of some of the steepest vineyards in old at the time, this family excur- memories of visiting all of Europe. Côte Blonde (Blond Hill- sion had a huge impact Châteauneuf du Pape side) is the larger of the two hills and on his appreciation for in the southern Continued on Page 2 Continued from Page 1 portion and dis- Luc moved to California in 1996 when he was hired A Tribute to a Chef tinctly remem- to replace John Kongsgaard at Newton . He later bers tasting a became the winemaker at Peter Michael Winery. (From The Bennett Valley’s climate leads to a long ripening ‘Cuvée da Capo’ 2006 on, Luc has remained Peter Michael’s consultant season. Thus, our Syrah typically represents the end of from Domaine winemaker.) Both of these gained world-wide our harvest. Handpicked at sunrise in small lugs, the fruit du Pegau and a recognition for their Burgundy and Bordeaux varietal is transported to our winery in one of our refrigerated Hermitage from wines, but Luc always hoped to have the opportunity to trucks. The stems are removed and then berry per berry M. Chapoutier. make a Syrah from California one day. sorting occurs. Two-thirds of the grapes naturally ferment When Luc re- Beginning in 2006, Luc began crafting the wines under in small capacity open top stainless steel tanks, while the ceived his Mas- our Morlet Family Vineyards label. He immediately set out other third ferments in open top demi-muids barrels called Imported from France in 1995, the Syrah ters degree in to find the ideal Syrah vineyard. Based upon his knowl- puncheons. Unlike our 174 clone is known for its low cluster Œnology from edge of the Rhône Valley, he knew that he would need to other wines where weight and low yields, resulting in balanced, find the warmest spot in an overall cool appellation. He Luc keeps each block aromatic wines with cherry fruit flavors. the Université des Sciences de found the perfect hillside vineyard in the Bennett Valley. separate until his final Reims, the school hosted a graduation dinner. At that cel- Located at 600 feet in elevation, the vines rest within the blending prior to bot- ebratory event, the from fog line. This vineyard is not as hot as tling, for the Syrah, he Château Grillet was poured. inland vineyards or as cold as those co-ferments the three As Luc continued to experience closer to the ocean. Situated in the field selections. The red and white wines from the region, warmer part of the Bennett Valley, the caps are punched down he came to prefer three Northern soil is classified as Goulding cobbly two to three times each Rhônes produced by E. Guigal. ‘La clay loam. The clay aspect of the soil day until the natural Mouline,’ ‘La Turque’ and ‘La Land- provides a roundness and softness to fermentation and mac- onne’ are affectionately referred to as the texture, or gras, of the wine. The eration are completed. the “La La’s.” The first two wines result cobbly soil provides excellent drain- The wine is then care- Syrah grapes naturally ferment and macerate in puncheons. from the co-fermentation of Viognier age and helps to control the vigor of fully gravity fed into and Syrah. However, Luc’s favorite, the vines, naturally limiting the over- 100% French barrels for the élevage (approximately ‘La Landonne,’ is comprised of 100% The Syrah 877 French clone lends a strong all size of the crop each year. Addi- 14-16 months). Syrah. This wine would eventually be- tannic grip to the mid-palate of the wine and tionally, Luc follows a strict thinning During our first harvest, Luc was punching down the is easily recognizable by its elliptical-shaped Syrah when the spicy aromas overtook him. He was trans- come the inspiration for our ‘Bouquet berries with softer skin. regimen. He reduces the number of Garni.’ clusters per shoot and also removes ported back in time as he remembered helping his mother It is important to note that Syrah and Petite Sirah are the wings and shoulders from each cluster. Although not cook the family meals. When making a bœuf bourguignon, not the same. In 1999, scientists confirmed that Syrah is located on the coq au vin, lapin chasseur or other traditional French stew, the offspring of Dureza and . These ob- famed Côte-Rô- Luc’s mother prepared a bouquet garni. Luc assisted by scure varietals originated in the southeast of France, very tie, Luc’s work on tying the culinary bundle of parsley, thyme, rosemary and close to Northern Rhône. Although it is not known when the vine canopy bay leaves together with a strip of leek. As the dish was Syrah first came into existence, in the 18th and 19th cen- allows our grapes simmering, Luc could smell the aromatic flavors being in- turies, the wines that made this varietal famous came from to be gently roast- fused into his mother’s creation and couldn’t wait for din- Hermitage. However, back then, most of those wines were ed by the sun. The ner to be served. After that first day punching down our sold to Bordeaux to use as blending components. Petite three blocks are Syrah grapes, Luc rushed home to declare that we would Sirah is a much younger varietal. In the 1800’s, a French each planted with be calling our Syrah ‘Bouquet Garni!’ botanist named François cross-pollinated Syrah with a different field As a teenager, Luc loved working with computers, but . Although other countries refer to this varietal as selection of Syr- The highly-coveted Syrah field selection also had a great admiration for both the craft of coopering the “Durif” grape, the name never took off in the United ah, so the result- Estrella River comes from the cuttings of a and the culinary arts. He has often said that if he wasn’t States. So, Americans refer to Durif as Petite Sirah, and it is ing wine truly is a famous vineyard in Hermitage and brings a a winemaker, he would have liked to have been a chef. therefore easy to see why the confusion exists. complex bouquet. rich quality to the wine. It was therefore only fitting that we named our Syrah in honor of our first relative who emigrated from France to Turque’ with boudin noir, glazed apple and spring onion the USA, Abel Pierre Aimé Coutanceau, who was a pro- mashed potatoes. The next course featured Chef Boulud’s On July 29th last year, our fessional chef. signature dish, duck à la presse with spinach subric, black family was the honorary vintner Abel Coutanceau was born in the Vendée region of trumpet and glazed turnip, alongside a 1983 ‘La Mouline’ at Disney’s Club 33 during the France in 1889. He entered culinary school and both a 1979 and 1989 ‘La Landonne.’ 50th anniversary celebration. in 1904 and had internships in Germany, Italy, The Rhône portion of the luncheon con- Manager and Matt England and New York. In 1914, he moved cluded with a 2003 Domaine J. L. Chave, Ellingson featured fourteen of our wines during the to California to work at the Perichon House. Hermitage complemented by roasted duck dinner. Our three Chardonnays accompanied a sautéed There, he met Lucy, a young French woman leg with whole foie gras, walnut vinaigrette wild turbot and lobster pine nut risotto with yellow who was working as a waitress. They married and young mesclun. Almost seven years lat- tomato and uni essence. Our three Pinot Noirs were in 1917. Abel eventually worked for the Mark er, Luc still talks about the Vallée du Rhône complemented by English pea agnolotti, served with Hopkins, the Huntington Hotel and the Pa- wines which he tasted that day! shaved Australian black truffles and chanterelles. Our cific Union Club. He spent the last 25 years Over the past decade, our Syrah has con- white Bordeaux-style blend paired beautifully with a of his career at the Fairmont Hotel. Abel’s sistently been praised for its premium qual- potato fennel cloud, braised rabbit, preserved lemon daughter Marcelle was the first cousin of ity and French style. In 2014, Robert Parker and elder flower. The fourth course consisted of bone Luc’s grandmother Geneviève. Abel’s grand- exclaimed, “Luc Morlet further demonstrates marrow custard with a Kobe beef cheek marmalade. daughter Marcy married my father when I his genius with his Syrah.” The following This was served with both our and was seven years old. In 1994, eighty years af- year, he described our ‘Bouquet Garni’ as the ‘Bouquet Garni’ Syrah. Three of our Cabernet ter Chef Coutanceau moved to California and being a “compelling, world-class, killer Syr- Sauvignons were enjoyed with a Maple Leaf Farms met his future wife, I visited France with my ah… that comes across like a Guigal single duck breast with porcini dust and cherry confit. stepmother, and she introduced me to Luc! vineyard Côte-Rôtie such as La Landonne!” ‘Morlet Estate’ was singled out with a mountain lamb After two years of letter writing, international He continued, “It is very French in style, but loin prepared with brambly vineyard essence. The phone calls and a few trips to see each other, then again, the winemaker is French!” evening ended with our Late Harvest white wine be- Luc moved to California. We celebrated our Deep garnet-purple in color, our Syrah is ing poured alongside Canelés de Bordeaux and sum- engagement in December 1996 by dining in typically described by its aromas of blackber- mer peaches. Executive Chef Andrew Sutton stated the Crown Room at the Fairmont Hotel in ries, black cherries, black raspberries, lico- that when he first tasted our wines, he was amazed San Francisco. rice and cassis, cracked black pepper, roasted Chef Coutanceau, by their quality and felt intimidated creating a menu herbs, cloves, garrigue, charcuterie and hints Bon Appétit & Grande Soif! California, 1939 that would do the of lychee nut, lavender and violet. Medium wines justice. That is Luc was given the amazing opportunity to attend an to full-bodied, the palate has notes of bacon fat, black ol- quite a compliment eleven course luncheon on April 29, 2011 with Robert ive tapenade, truffles, earth, pepper and grilled meats. This coming from this M. Parker, Jr. at then three-star Michelin restaurant Daniel wine habitually boasts a velvety and opulent mouthfeel award-winning chef! in New York. This event fea- with a lush texture, chewy tannins, good acidity and a long We are truly thank- tured a line-up of thirty-three finish. Classically made as a vin de garde, ‘Bouquet Garni’ ful that our wines spectacular wines, eight of will age beautifully, but is also approachable when young. are consistently fea- which came from the Rhône One of Luc’s best experiences with ‘Bouquet Garni’ tured at Club 33 and Valley, with famed Chef Dan- was at a dinner in October 2016 when three-star Michelin 21 Royal.Chef Sut- iel Boulud’s cuisine. A 1989 Chef Michael Tusk of Quince in San Francisco served our ton will be creating Marc Sorrel ‘Le Gréal’ and a 2014 vintage with his Devil’s Gulch rabbit with bacon, La an exquisite dinner 1990 Paul Jaboulet ‘La Cha- Ratte potato and chanterelle mushrooms. The dish high- this March for the pelle’ were paired with a red lighted the meaty mid-palate as well as the spiciness of 4th Annual Napa wine-braised octopus with ol- the wine. As you consider which wine to pair with your in Newport wine ive tripe basquaise with lomo A bouquet garni next to next special meal, we invite you to enjoy our ‘Bouquet auction benefitingThe commemorative Club 33 Chef Coutanceau’s “Le guide ibérico. Attendees enjoyed Garni’ and trust that you will experience Luc’s passion for CureDuchenne. poster of ‘La Famille Morlet’ Culinaire” published in 1907 a 1987, 1988 and 1991 ‘La Syrah… A Votre Santé! Located on the Sonoma Coast, on This wine is made from an exceptional Spring 2018 Release the eastern slope (Côte) of the sec- hillside vineyard located in Bennett Val- Located on the Sonoma Coast, on the second ond ridge from the Pacific Ocean, ley, where natural conditions are perfect ridge from the Pacific Ocean, this unique 2016 this unique hillside vineyard (Cô- 2016 for growing Syrah in the Goulding cob- 2016 hillside vineyard is comprised of Goldridge ‘CÔTEAUX NOBLES’ teau) benefits from the cool maritime ‘BOUQUET GARNI’bly clay loam soil. As a result of the co- A OUCE soil and benefits from both the cool mari- FORT ROSS - SEAVIEW breeze and the mild and sunny moun- BENNETT VALLEY fermentation of three field selections, this ‘M D ’ SYRAH FORT ROSS - SEAVIEW time breeze (douce brise) and the mild and tain climate. The noble site’s reveals a complex and spicy bouquet. sunny mountain climate. Handcrafted using conditions are ideal for growing excellent Pinot Noir in the Handcrafted using classical winemaking techniques of Vallée du classical Burgundian winemaking techniques, this wine is dedi- Goldridge soil. Handcrafted using classical Burgundian wine- Rhône, this unique wine is named after the famous culinary cated to my wife, Jodie Morlet. It is ‘My Sweet’ or ‘Ma Douce.’ making techniques, this wine is a tribute to the Nobles family bundle to honor our first relative who emigrated from France to Robert Parker’s Wine Advocate 94-96 points: Opening with shy lem- that has been farming this land for four generations. It is the the USA, Abel Pierre Aimé Coutanceau, who was a professional on oil and grapefruit peel notes with hints of marzipan, baking bread and ‘Noble Hillsides’ or ‘Côteaux Nobles.’ chef. It is the ‘Garnished Bouquet’ or ‘Bouquet Garni.’ nutmeg. It’s on the palate that the true potential of this wine is revealed Robert Parker’s Wine Advocate 95-97 points: Deep ruby-purple col- Robert Parker’s Wine Advocate 93-95 points: Deep garnet-purple – truly concentrated with bags of depth and personality. Finely structured, ored, with a pure cherry and dark chocolate nose with hints of baking spices colored, and profoundly scented of crushed blackberries, black cherries and full-bodied and with great depth, it delivers wonderful citrus and mineral and soil plus a waft of dried herbs. Medium to full-bodied, densely packed cracked black pepper with hints of garrigue, tapenade, charcuterie and laven- layers and fantastic length. – LPB, October 2017 and concentrated, it has a firm backbone of grainy tannins and great fresh- der. The medium to full-bodied palate has a lovely chewy texture and plenty of freshness supporting the peppery fruit, finishing long and spicy. – LPB, Located on the river bench of Sonoma ness, finishing long. Powerful! – LPB, October 2017 October 2017 County’s Russian River, this vineyard benefits For generations, our family has been grow- 2016 from Goldridge soil containing metamorphic ing the Pinot Noir grape in France. Each A harmonious blend of the three clas- ‘MA PRINCESSE’ rock. The cuttings come from the Old Wente 2016 harvest, we celebrate this time-honored sic white Bordeaux varietals, this unique RUSSIAN RIVER VALLEY field selection, renowned for excellent qual- commitment while our children stomp a 2016 cuvée was inspired from the finest pro- CHARDONNAY ‘EN FAMILLE’ ducers of Pessac-Léognan. The Sémillon, ity and minerality. Its concentration originates small vat of Pinot Noir from California’s ‘LA PROPORTION from the typically petite size of the berries. Handcrafted using clas- FORT ROSS - SEAVIEW Sonoma Coast. Handcrafted using classical and Muscadelle come PINOT NOIR ORÉE sical Burgundian techniques, this wine is dedicated to our daughter, Burgundian winemaking techniques, this D ’ from dry-farmed vineyards in the Golden SONOMA COUNTY Claire Morlet. It is ‘My Princess’ or ‘Ma Princesse.’ special wine is dedicated to our grandparents, parents and rela- PROPRIETARY State’s Sonoma County. Classical wine- tives from both countries. As with any family celebration or ca- WHITE BORDEAUX- making techniques such as sur lies élevage Robert Parker’s Wine Advocate 93-95 points: Offering up beeswax, STYLE BLEND toast, crushed nuts and very pretty floral notes of orange blossom and hon- sual gathering, this wine is to be appreciated ‘En Famille.’ (aging on the lees) and bâtonnage (stirring) eysuckle, with a fresh pear background. Full-bodied, concentrated and with Robert Parker’s Wine Advocate 96-98 points: Deep ruby-purple col- contribute to this true vin de garde. As in architectural arts, it is a pleasant oiliness to the texture, there is a wonderful spiciness that comes ored, revealing perfumed potpourri and rose hip tea notes with suggestions ‘The Golden Ratio’ or ‘La Proportion Dorée.’ (67% Sémillon, through on the long, gregarious finish. – LPB, October 2017 of oolong and Chinese five spice over a black cherry and blackberry core, 32% Sauvignon Blanc, 1% Muscadelle) Robert Parker’s Wine Advocate 96-98 points: Giving pretty lemon Each vintage, the tasting of individual lots plus a waft of forest floor. Medium to full-bodied, rich and concentrated, it blossom, beeswax and chalk dust notes with gentle hints of dried herbs and of Chardonnay reveals a strictly limited has a wonderfully firm structure of grainy tannins and mouthwatering acid acacia honey. Medium to full-bodied, finely crafted and refreshing with a love- number of barrels with truly outstanding countering the densely packed flavors, finishing long with an herbal lift. – ly silken texture, it finishes on a lovely gingernut note. – LPB, October 2017 2016 features. These selected barrels are then LPB, October 2017 ‘COUP DE CŒUR’judiciously blended to compose this mag- This Sonoma Coast Pinot Noir is made from From a judicious blend of different barrels, SONOMA COAST nificent cuvée. Handcrafted using classical the very best section of the ‘Côteaux Nobles’ this special cuvée from Napa Valley em- CHARDONNAY Burgundian winemaking techniques, this vineyard, located on the eastern slope of the bodies the youthful character and energy wine represents our ‘Heart’s Astonishment’ or ‘Coup de Cœur.’ 2016 second ridge from the Pacific Ocean. This 2014 of the newly planted vines and is the off- ‘JOLI CŒUR’ ES ETITS Robert Parker’s Wine Advocate 98-100 points: Showing the toasty/ great and beautiful (Joli) plot is at the very ‘L P spring of our mature FORT ROSS - SEAVIEW ORLET spicy (very classy) oak at the moment, with some incredible fruit to match, PINOT NOIR center of the ranch, its heart (Cœur). Hand- M ’ bottlings. Named in honor of our children, crafted using classical Burgundian winemak- NAPA VALLEY Paul & Claire, ‘Les Petits Morlet’ represents redolent of allspice, toasted almonds, pink grapefruit and fresh nectarines CABERNET SAUVIGNON with underlying pear tart notes. The palate is incredibly well structured at ing techniques, we named this age-worthy wine after the French their passion, talents, optimism and future. this formative stage, with a racy backbone cutting through the dense creami- expression which references the intriguing and attractive charac- Displaying a very intense bouquet of roasted pepper, candied red cherries ness, finishing on a mineral note. – LPB, October 2017 ter of Pinot Noir. It is the ‘Charming Character’ or ‘Joli Cœur.’ and black currant, intermixed with a small layer of jam and cedar notes, the Robert Parker’s Wine Advocate 98-100 points: Sporting a deep ruby- mouthfeel is characterized by sweet tannins and a creamy texture. – Luc purple color, leaping from the glass with red and purple flower notes over Morlet’s Winemaker Notes, January 2018 2825 ST. HELENA HIGHWAY NORTH MANICURED scents of crushed blackberries, black cherries and mulberries, with nuances of VINEYARDS, NAPA VALLEY ST. HELENA, CALIFORNIA 94574 aniseed, cinnamon toast and underbrush, plus a touch of bark. Medium to CLASSICAL full-bodied and firmly structured with a great core of rich, seductive black TEL: (707) 967-8690 WINEMAKING fruits, it has gorgeous perfume and incredible length. – LPB, October 2017 & CREATIVE FAX: (707) 967-8590 ARTISANSHIP MORLETWINES.COM

DESIGN BY LEANNE SCHY, BOTTLE SHOT BY BRUCE ASHLEY PHOTOGRAPHY. ACKNOWLEDGEMENTS: ROBERT PARKER’S WINE ADVOCATE (DEC. 2014 & DEC. 2015), THE INSIDER, WALT DISNEY COMPANY CLUB 33 2825 ST. HELENA HIGHWAY NORTH ‘BOUQUET GARNI’ ST. HELENA, CALIFORNIA 94574 OVER THE YEARS TEL: (707) 967-8690 · MORLETWINES.COM

CELLAR NOTES VINTAGE TASTING NOTES JANUARY 2018 “The wine has dense peppery, blackberry fruit intermixed with some lard and truffle-like notes. The (No 2006 wine has terrific fruit intensity, full body, sweet tannin and low acidity. This is an impressive debut from remaining one of the up-and-coming new superstars in California.” Robert Parker’s Wine Advocate, Dec. 2007 RP inventory in “Good full, deep ruby-red. Explosive nose offers crushed raspberry, bacon fat, mocha, menthol, bay leaf, professional flowers and spiced meat. Sweet and lush on entry, then wonderfully intense in the middle palate, offer- library.) ing a superb combination of lift and underlying spine. As ripe as this is, there’s a distinctly dry, youthful character to the finish, which features substantial dusty tannins.” International Wine Cellar, May 2008 ST

“Offering notes of wood smoke, melted tar, black truffles, tapenade, cassis, chocolaty blackberries and Superbly 2007 bouquet garni. Similar to a massive French Crozes-Hermitage from a super rich vintage such as 2003.” complex. Has Robert Parker’s Wine Advocate, Feb. 2010 RP reached its “Good bright ruby color. Black raspberry and smoked meat aromas lifted by minerals, white pepper and peak. Drink flowers. Intensely flavored and vibrant, with terrific clarity and class to its complex flavors of dark berries, now and over black cherry, flowers, spices and tobacco; there’s something almost pinot-like to this Syrah’s juicy berry the next 4 character. Morlet has really captured the freshness of the Syrah fruit. Finishes very long, with firm tannins years. and excellent grip and spicy lift.” International Wine Cellar, May 2009 ST

“Morlet has done a great job with Syrah from the Bennett Valley. Sensational and dense purple-colored Vibrant and 2008 displaying notes of licorice, pepper, lard/bacon fat, camphor, blackberries and plums. Full-bodied, opulent complex. En- and fleshy, this stunning Syrah can be enjoyed over the next decade.” Robert Parker’s Wine Advocate, Feb. joy now and 2011 RP over the next “Saturated ruby to the rim. Very ripe aromas of black fruits, smoked meat, licorice and violet, lifted by a 5-6 years. spicy element. Densely packed, round and broad, but with no easy sweetness to the flavors of blackberry, smoked meat and violet. Finishes classically dry and very long, with palate-dusting tannins and sound acidity. A very serious Syrah.” International Wine Cellar, May 2010 ST

“Flowing across the palate with expressive layers of fruit, there is a caressing and incredibly inviting qual- Creamy 2009 ity at this early stage. Plums, black cherries, spices, licorice and tar are woven together beautifully on the texture. creamy, expansive finish.” Robert Parker’s Wine Advocate, Dec. 2011 AG Great overall “This example from Bennett Valley reminds of what Syrah can be like when in capable hands. A nose of expression. violet, olive, graphite and bacon fat announce a truly inspired wine. The palate that follows leaves little Drink now to want for – stunning purity to the deep, smooth black fruit and floral spice leading to a long, seamless and over the finish.” Purely Domestic Wine Report, Oct. 2011 DW next 2-3 years. “Bright ruby-red. Aromas of crushed blueberry, violet, spices and steak tartare. Concentrated and broad with shy flavors of crushed dark berries and black olive. At once rich and quite dry, in a style I would not have described as California. Cool and sexy Syrah with a firm backbone.” International Wine Cellar, May 2011 ST

“Blackberries, sage, rosemary, mint, licorice and white pepper are some of the many notes that emerge. Wonderful 2010 Rich, dark and sumptuous, this wine possesses fabulous depth and spiciness, not to mention considerable spiciness and personality.” Robert Parker’s Wine Advocate, Apr. 2013 AG vibrancy. “A nose of intense black currant, black pepper while violets pour from the glass. Deeper earth notes and Enjoy now Asian incense emerge with air. The palate is savory olive and powdered cocoa overlaying beautifully tex- and over the tured dark fruits and creamy oaks.” Purely Domestic Wine Report, June 2012 DW next 6 years. “Good full medium ruby. Very spicy aromas of dark berries, licorice, violet, lavender and bay leaf. Then tight, spicy and a bit youthfully dry, with dark raspberry and cherry flavors leading to dusty tannins.” International Wine Cellar, May 2012 ST

“An exceptionally strong effort, it exhibits a dense purple color along with a big, sweet nose of roasted Excellent 2011 herbs, licorice, charcuterie and smoked duck. There is great fruit on both the attack and medium to full- complexity, bodied, velvety textured, opulent mouthfeel.” Robert Parker’s Wine Advocate, Dec. 2013 RP spicy “A glorious wine to behold. The nose holds aromas of violet, pink peppercorn, bacon fat, curacao with character musk and honey emerging with air. The palate is all enveloping showing solid cracked pepper, clove and and vibrancy. saturated black fruit with a polished texture.” Purely Domestic Wine Report, May 2013 DW Enjoy now and over the “Bright ruby-red. Highly complex, aromatic nose melds red berries, pepper and spices. Densely packed next 5 years. and sweet, with a distinctly penetrating character to the juicy flavors of berries, brown spices, lavender, black olive and roasted meat. Not a particularly fleshy wine but the tannins are silky. Finishes with a sound backbone of spices and acids. Superb potential here.” International Wine Cellar, May 2013 ST

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CELLAR NOTES VINTAGE TASTING NOTES JANUARY 2018 “Luc Morlet further demonstrates his genius with his Syrah. It tastes like it includes some Viognier in the Deep 2012 blend (because of the floral and lavender notes). The 2012 offers up fabulous notes of black truffles, laven- and rich. der, roasted herbs, graphite, blackberries and meaty charcuterie. Oher than a handful of from Sine Excellent Qua Non, this French-tasting Syrah is the closest thing I have tasted to Guigal’s famous Côte-Rôtie La now but Landonne.” Robert Parker’s Wine Advocate, Dec. 2014 RP will gain “The 2012 smells of mineral, blackberry, peppercorn, violet, sea salt and leather. The palate is alive, vibrant by cellaring and focused with beautiful structure.” Purely Domestic Wine Report, Apr. 2014 DW for another 2 years. “Perfumed aromas of blackberry, menthol and spices are lifted by lavender and violet and complicated by meaty and black olive nuances. Dense, full and rather powerful, with noteworthy breadth to its black Collectible. raspberry and pepper flavors. Firmly structured with spicy, peppery tannins.” International Wine Cellar, May 2014 ST “The 2012 is deep, powerful and explosive, with huge fruit and terrific overall intensity. Black cherry, plum, spice, lavender and sage are front and center. Voluptuous, racy and ripe, offering notable intensity from start to finish. Wilder, gamier notes develop with time in the glass. This is a super-classic Luc Morlet wine built on power and intensity.” Vinous, Aug. 2016 AG

“The wine really comes across like a Guigal single vineyard Côte-Rôtie such as La Landonne. The 2013 Deep, rich 2013 displays tremendous notes of bacon fat, black olive tapenade, truffles, earth, pepper, grilled meats and and spicy, blood. It is a compelling, world-class, killer Syrah that is full-bodied. It is very French in style, but then yet youthful. again, the winemaker is French!” Robert Parker’s Wine Advocate, Dec. 2015 RP Cellar for a “Classic, with a nose of grilled meat, bacon fat, sweet spice, peppercorn, linseed, purple herbs and whiffs decade. Col- of earth. The palate is chiseled, with a firm dryness to the herb-laced fruit. “ Purely Domestic Wine Report, lectible. July 2015 DW “One of the highlights in this range, the 2013 is outrageously beautiful. Inky blue and black stone fruit, herbs, game, tobacco, leather and cloves meld together in a deep, unctuous Syrah endowed with real class and personality. This is a striking, modern Syrah built on power and texture.” Vinous, Mar. 2017 AG

“This is very Côte-Rôtie-like, even though there is no co-fermented Viognier in the blend. The 2014 Rich, con- 2014 shows wonderful lychee nut, peppery, meaty notes with black raspberries, blackberries, a medium to full- centrated and bodied mouthfeel with good acidity, olive tapenade and a long, heady finish. This is just a beauty - sexy meaty. Enjoy and lush.” Robert Parker’s Wine Advocate, Oct. 2016 RP now or cellar “Showing elements of vibrant red berry, baked earth, lavender, violet, peppercorn, blue fruits and roots. for 7-8 years. The palate is ripe on entry. Peppercorn, blackberry and plum. Purity, firmness and freshness with plenty of texture.” Purely Domestic Wine Report, April 2016 DW “A rich, dense wine, the 2014 is endowed with demi-glace-like richness and unctuousness. Game, smoke, leather and tobacco add aromatic nuances, but above all else, the 2014 is super concentrated. The fruit tones tend more toward the redder end of the spectrum, with plenty of red cherry jam and kirsch char- acter coming through.” Vinous, Mar. 2017 AG

“Deep garnet-purple in color, the 2015 has pronounced tar, cassis and violets with hints of cloves, black Deep, dense 2015 pepper and chargrill. Medium to full-bodied, the palate has a firm backbone of chewy tannins and tons and rich with of spiciness, finishing with great persistence.” Robert Parker’s Wine Advocate, Oct. 2017 LPB lively tannins. “The nose is a gorgeous black fruit, peppercorn, dried meats, creosote, blue plum and tar. The palate is a Cellar for a densely packed and well-integrated plum, camphor and pepper finishing with blackberry and espresso.” decade. Col- Purely Domestic Wine Report, June 2017 DW lectible.

“Deep garnet-purple colored, the 2016 is profoundly scented of crushed blackberries, black cherries and Very 2016 cracked black pepper with hints of garrigue, tapenade, charcuterie and lavender. The medium to full- expressive bodied palate has a lovely chewy texture and plenty of freshness supporting the peppery fruit, finishing now, yet long and spicy.” Robert Parker’s Wine Advocate, Oct. 2017 LPB collectible.